ezRecipe-Zee: Cooking Recipe: How to make Iris Rideaus French Quarter Jambalaya

Iris Rideaus French Quarter Jambalaya

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Date Added:	March 4, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Rice / Grains, Sausage, Seafood / Shellfish, Fish / Shellfish

Ingredients:

3/4   pound         Andouille or smoked sausage
                    Olive oil
6                   chicken drumettes
3/4   pound         peeled deveined shrimp
1/2                 green bell pepper
1/2                 onion
1/2   cup           finely-chopped parsley
1                   garlic clove
1/4   cup           canned tomato sauce
3     small         bay leaves
1     teaspoon      fresh thyme leaves
                    Salt
                    Freshly-ground black pepper
1     dash          cayenne pepper
3     cups          water
1 1/2 cups          rice

Directions: one line for each direction. When saved the lines will be numbered.

Halve sausage lengthwise and then slice crosswise. Saute sausage in large skillet with 1 teaspoon olive oil and remove. Without washing pan, saute chicken drumettes in additional 1 teaspoon olive oil and remove. Repeat with shrimp and remove.
Without washing pan, add 1 teaspoon oil and saute bell pepper, onion, parsley and garlic until lightly browned. Add tomato sauce, bay leaves, thyme and salt, pepper and cayenne to taste, then bring to simmer.
Add 1 1/2 cups water, rice and sauteed sausage, chicken and shrimp and bring to boil. Reduce heat and simmer, covered, 15 to 20 minutes, stirring occasionally. Add 1 1/2 more cups water and continue to simmer, covered, until water is absorbed and rice is cooked, 45 to 60 minutes, stirring occasionally. Discard bay leaves.
This recipe yields 6 servings.
Each serving: 430 calories; 816 mg sodium; 94 mg cholesterol; 19 grams fat; 41 grams carbohydrates; 23 grams protein; 0.38 gram fiber.

Nutrition Facts not Available

Rating: ()

Added On: March 4, 2008

* The Los Angeles Times, 10-21-1998